Lentils in biscuits? I admit, at first I thought this was really a little weird. Would it change the taste? Surprisingly, no. The lentil puree just melds right into the biscuits. My teenager especially loved these to dip in soup or stew, and they would make a fantastic (and healthy!) snack for little ones. 

Ingredients:

1/2 cup butter
1 cup flour
1 cup rice crisp cereal
3/4 cup grated cheddar cheese
3/4 cup split red lentils, pureed
1 egg, beaten
Preheat oven to 350 F

  In a large bowl, cut the butter into the flour with a pastry cutter or two knives until it resembles coarse crumbs. Stir in the cereal, cheese, lentil puree, and egg.

Shape 1 tbsp measures of the mixture into finger shapes, then place on an ungreased cookie sheet about 2 inches apart.

Bake for about 15 minutes, until puffed and golden.

* To make lentil puree, just cook about 1 cup split red lentils in enough water to cover until tender, stirring. Puree them in a food processor after. You want them to be the consistency of pumpkin puree.  If they are too thick, add a little more water.

Makes about 15

Adapted from The Big Book of Little Lentils